Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Artichokes with Balsamic Vinaigrette

:  March/April 1994

Your rating: None Average: 4 (2 votes)

Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to begin a meal.


READER'S COMMENT:
"This is a great alternative to a melted butter dip. But not nearly enough of a dip for 4 artichokes. I tripled the vinegar, doubled the oil & water & it was just enough. I do realize it adds to the cals./fat count. But it was...
Artichokes with Balsamic Vinaigrette Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 lemon
  • 3 quarts water plus 1 tablespoon water, divided
  • 1/2 cup dry white wine
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 teaspoons salt
  • 4 medium artichokes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • Freshly ground pepper, to taste

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Cut lemon in half. Slice 1 half and reserve the other half for rubbing over artichokes. Place 3 quarts water, wine, parsley, thyme, bay leaf, salt and the lemon slices in a large pot. Bring to a simmer, cover and cook over medium-low heat for 10 minutes.
  2. Meanwhile, pull off the short tough outer leaves of each artichoke. Cut off the top 1/2 inch of the artichoke. Using scissors, trim off the sharp points of the remaining leaves. Rub the whole artichoke, especially the cut portions, with the cut side of the lemon half.
  3. Add the artichokes to the pot and simmer, covered, until tender, about 30 minutes. Drain, discarding lemon slices and herbs, and let cool slightly.
  4. Whisk together vinegar, oil, mustard, garlic and remaining 1 tablespoon water in a small bowl. Season with salt and pepper. Serve the artichokes with the vinaigrette for dipping.

Nutrition

Per serving: 95 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 14 g carbohydrates; 4 g protein; 7 g fiber; 525 mg sodium; 480 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Folate (22% dv), Magnesium (19% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegan
Vegetarian
Entertaining, casual
Type of Dish
Appetizer
Side dish, vegetable
Ease of Preparation
Easy
Total Time
1 hour or less
Ethnic/Regional
Italian
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Gluten free
Main Ingredient
Vegetarian, other
Meal/Course
Appetizers
Dinner

Season
Spring
Summer
Fall
Holiday
Easter
Father's Day
Mother's Day
Publication
March/April 1994
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner